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Ingredients:

6 turkey breasts without skin
1 cup white wine
18 mushrooms into halves
6 garlic cloves, chopped
6 garlic cloves, crushed
3 tbsp butter
3 tbsp olive oil
Salt and pepper

Preparing:

Season the turkey with salt, pepper and crushed garlic and refrigerate for 30 minutes.

Fry turkey into hot oil and butter until brown.
Add the chopped garlic and mushrooms and cook until they are well cooked.
Pour the wine and 1/2 cup water.
Lower the fire, cover and cook until the liquid almost evaporates.

Ingredients:

1 1/2 ounces champagne
3/4 ounce peach juice
1 tsp unflavor gelatin
1 tsp ice

Preparing:

Pour the champagne, juice, gelatin and ice in a glass.
Decorate with peaches gores.

Ingredients:

1 cup cream
220 g cream cheese
2 beets cooked, shelled, processed and castings.
2 egg whites
2 envelopes unflavored gelatin
2 tbsp dill
1/2 tsp salt and pepper

Preparing:

Heat cream over low heat with gelatin.
Incorporate beet and cream cheese.
Add the dill, salt and pepper.
Add the egg whites and mix well.

Pour the mixture in molds and refrigerate for 2 hours.

Ingredients:

6 breasts turkey
4 tbsp Tabasco sauce
2 tbsp vegetable oil
1 garlic clove, chopped

Dressing:
115 g cream cheese
1 cup chopped walnuts
1/3 cup mayonnaise
4 tbsp cream
1 1/2 tbsp white vinegar
1/2 tsp sugar

Preparing:

Marinate turkey with Tabasco sauce, oil and garlic for 2 hours in the refrigerator.

Cook the turkey breasts.
Distribute the turkey breasts and bathe with dressing.

Dressing:
Beat the cream cheese until smooth.
Add mayonnaise, cream, vinegar, sugar and nuts.
Cover with plastic and refrigerate until serving.

Ingredients:

4 turkey brests
115 g ready-to-eat- dried apricots
2 tbsp clear honey
2 tsp Chinese five-spice powder
1 tsp sesame oil
4 scallions, to garnish
2 shallots, thinly sliced

Preparing:

Preheat the grill.

Cut a long slit in the fleshy side of each turkey breast to make a pocket.
Divide the apricots and shallots between the pockets and secure with skewers.

Mix honey and sesame oil and brush all over the turkey.
Sprinkle with the five-sipce powder.

Make a few cuts lenghtwise down the stem of each scallion, to make the garnish.
Place in a bowl of ice-cold water and leave until tassels open out.
Drain well before using.

Cook the turkey over medium-hot coals for 8 minutes on each side.
Remove the skewers, tranfer toa large plate and granish with scallion tassels.

Ingredients:

250 g baby beef
5 ounces natural yogurt
6 sprigs of fresh mint
2 sprigs of rosemary
2 tbsp feta cheese
1 tsp salt
1 tsp black pepper

Preparing:

Mix the yogurt with mint, rosemary, salt and pepper and refrigerate for 2 hours.

Cook the beef for 7 minutes.

Put sauce on the plate and then the beef.
Bathe with feta cheese.

Ingredients:

2 egg whites
4 tbsp cheese, cut in cubes
3 tbsp chopped onions
1 tbsp chopped fresh chili pepper
Salt and pepper
Oil

Preparing:

Beat the clear until form soft peaks.
Add the onions, chili pepper, cheese, salt and pepper.

Pour the mixture into a pan with oil and cook.
Flip when it starts to dry.

Ingredients:

2 cups sweet onions in balsamic vinegar
1 cup salted cookies ground
3/4 cup cream
1/4 cup melted butter
1/4 cup gruyere cheese, grated
2 tbsp butter
3/4 tsp salt
2 eggs, beaten
Pizck pepper

Preparing:

Preheat the oven to 160ºC (350ºF).

Combine the cookies with the melted butter and press firm into a pie mold.
Cristalize the sweet onion with butter and put over the cookie crust.

Mix the eggs, cream, salt and pepper.
Pour themixture over the onions.

Bake for 30 minutes.

Ingredients:

1 turkey
White wine
Cognac
Butter
Salt and pepper

Mashed Corn:
3 elotes
1 cup cream
1/2 chopped onion
4 cloves garlic, chopped
1 tsp corn starch
Butter

Preparing:

Put the cognac, butter, salt, pepper and wine in a syringe.
Inject the turkey with the mixture at various points.

Bake at 180°C (360°F) for 1 hour.
Bathe the turkey every 10 minutes with the same mixture of the remaining syringe.

Mashed Corn:
Cook the corns and take away the corn grains.

Fry butter, garlic and onion.
Add the corn grains and fry for 2 more minutes.
Incorporate the cream and cornstarch and cook for 2 more minutes.

Process all at the end until you get the desired consistency.

Ingredients:

1 cup macadamia nuts without salt
1 small onion
Sea salt to taste

Preparing:

Liquefy onion and garlic clove.
Add the macadamia and natural waterthat cover up the ingrdientes.
Add salt and liquefy to reach the desired consistency.